Salsa:
1. Mix together all ingredients except for chicken and salt and pepper.
2. Cover and refrigerate 30 minutes until ready to use.
Grilled Chicken:
3. Season thawed chicken breasts with salt and pepper. Place chicken on an oiled cooking grate. Grill directly over medium heat about 4-6 minutes on each side or until internal temperature reaches 165°F.
4. Top grilled chicken with pineapple salsa and serve warm.
Tip: Salsa may be prepared and refrigerated up to 24 hours in advance.